Orange Marmalade Pork Roast

Ingredients

1 boneless pork roast, 2-3 pounds
salt and pepper
1/2 cup orange marmalade
1 tablespoon chopped fresh rosemary
1/2 cup orange juice
1 tablespoon olive oil 2
large onions 

Directions

Preheat oven to 375 degrees. Place pork in the center of a large roasting pan or baking dish. Season with salt and pepper. Set aside.

Peel onions and cut into wedges. Place into a large bowl, season with salt and pepper, and set aside.

In a small bowl, combine orange marmalade and rosemary. Spread half of this mixture on pork roast. To the remaining marmalade mixture, add the orange juice and olive oil. Mix well.

Add two tablespoons of the orange juice mixture to the onions, and stir to coat.

Place onions around pork roast in baking dish, and roast in oven until a thermometer inserted in the thickest part of the roast reads 130 degrees. This takes about 30-45 minutes depending on the weight of your roast. Pour remaining orange juice mixture over roast and increase oven temperature to 450 degrees. Continue roasting until thermometer reads 150-160 degrees (15-20 additional minutes).

Remove pork roast to a plate and cover with foil. Return onion/orange juice mixture to oven and continue to roast until caramelized, about 10 more minutes. Slice pork and serve with caramelized onions and pan juices.

Notes

• The original recipe called for parsnips in addition to the onions. I don't care for parsnips so I didn't use them, but if you'd like to use them simply chop them up and mix them in with the onions.

• You can also add carrots or other root vegetables. Cutting the vegetables in roughly the same size chunks will ensure they cook fully and in the same time frame as the others.

• If you don't have any fresh rosemary on hand, use 1 teaspoon dried rosemary. In general, dried spices can be substituted for fresh by using 1/3 the fresh amount. (Or, vice versa. If the recipe calls for dried spices, substitute 3x the fresh amount.)

• I used canola oil instead of olive oil.